EFFECT OF ABSOLUTE ALTERATIONS IN ENERGY CONCENTRATION OF DEVELOPING AND FINISHING DIETS FOR LARGE WHITE TURKEY ON PERFORMANCE AND CARCASS QUALITY WITH A NOTE ON CORRELATION OF BACK SKIN FAT AND GRADE OF FINISH

被引：27

作者：

MORAN, ET

SUMMERS, JD

ORR, HL

机构：

[1] Department of Poultry Science, University of Guelph, Guelph, Ontario

来源：

关键词：

D O I：

10.1080/00071666908415751

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：127 / &

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[4]

LI JCR, 1957, INTRODUCTION STATIST

[5]

MORAN E T JR, 1968, Food Technology, V22, P999

MORAN, ET ;

MCGINNIS, J .